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Monday, October 21, 2013

National Pumpkin Cheesecake Day: Baked in Chocolate Cookie Crust

Today is National Pumpkin Cheesecake Day: Add Chocolate...I love pumpkin and chocolate... and cheesecake is my thing, so here's an easy recipe for a Pumpkin Chocolate Cheesecake! Celebrate.

Great for Halloween and Thanksgiving!

The
filling for this pumpkin cheesecake is adapted from Hershey's Kitchens. I like
this recipe because it includes Mini-Chocolate Chips in the filling! I don't like the original chocolate cookie crust from Hershey's, so I'm posting one of my favorites. Of course you can always just make a chocolate cookie crust with crushed chocolate wafers and a bit of melted butter, but try the one below.

1. Put cookies in container of food processor; process until finely ground.
2. Transfer crumbs to mixing bowl; combine crumbs, butter, salt, and vanilla; stir until crumbs are moistened.
3.
Press mixture evenly across the bottom of 9-inch springform pan and
all the way up sides of pan; pack tightly so crust is even and
compacted.
4. Bake in 350° oven for 6-8 minutes or until crisp.
5. Let cool completely before filling.